[Sca-cooks] long pepper?

[Kathleen A. Roberts]

thanks.  i was planning on some mustard as well, but was tired of using the 
uniquitous (yet popular) lombard mustard.

you guys are great!

cailte

--On Thursday, June 24, 2004 1:55 PM -0400 "Jadwiga Zajaczkowa / Jenne 
Heise" <jenne at fiedlerfamily.net> wrote:

>> so.... having just won the al-barran midwinter bid (feed 300)...
>> and living in the heart of chili-head-ania.....
>
> Rumpolt has a great recipe that works on chili heads. Really simple--
> your  only ingredients are mustardseed (for the chiliheads you can
> substitute  with yellow and/or pre-ground yellow) and white wine vinegar.
>
> "Brown mustard made up with clear vinegar/ is also good."
> On the day of the event, grind your mustardseed and mix it with white
> wine  vinegar until it is 'thin and running'. You may need to dilute
> again  before serving.
>
> Or you can go with the cinnamon mustard from Viander:
> "Take mustard, red wine, cinnamon powder and enough sugar, and let
> everything steep together. It should be thick like cinnamon. It is good
> for any roast."
>
> I use 1 part cinnamon or cassia, 3-4 parts ground mustard, enough red
> wine  (burgundy) to make a thin paste, and sugar to taste.
>
> --
> -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
> "That road is paved with librarians,/Bushwhackers, scouts with string
> Through the labyrinths of information,/Helpers who disappear the moment
> You reach your destination." -- Julia Alvarez
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks


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''Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy.''
                                                        W.B. Yeats
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Kathleen Roberts
Administrative Asst. II
UNM Freshman Admissions
505-277-6249